3 and 1/2 cups (440g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon ground ginger

1 Tablespoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

10 Tablespoons (142g) unsalted butter, softened

3/4 cup (150g) packed light or dark brown sugar

2/3 cup (160ml; about 200g) unsulphured or dark molasses (not blackstrap)

1 large egg, at room temperature

1 teaspoon pure vanilla extract

Optional: easy cookie icing, royal icing, or cookie buttercream

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In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
In a separate large bowl, beat butter on medium speed until smooth and creamy, about 1 minute.
Add brown sugar and molasses, then beat on medium-high speed until combined. Scrape bowl as needed.
Beat in egg and vanilla on high speed for 2 minutes. Scrape down the bowl as needed.
Add the dry ingredients to the wet and beat on low until combined. Dough will be thick and sticky.
Divide dough in half, wrap each in plastic wrap, flatten into discs, and chill for at least 3 hours (or overnight).
Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
Roll one dough disc at a time on a floured surface to 1/4-inch thickness. Cut into shapes and place 1 inch apart on baking sheets.
Bake for 9–10 minutes (adjust for cookie cutter size). Rotate pans halfway through for even baking.
Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, decorate with icing or buttercream as desired. Store covered at room temperature for up to 1 week.

Do not skip chilling the dough—it’s crucial for shape and texture.
Use plenty of flour on your hands, surface, and tools when rolling out the dough.
For softer cookies, avoid overbaking.
Decorated or undecorated cookies freeze well for up to 3 months.
This dough is not suitable for gingerbread houses; use a sturdier recipe for structural baking.